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Topic: My first batch (Read 2975 times)

I started my first batch on Feb 25th and it's been in the bottles for a week already. I tasted a bottle tonight and it seemed ok, but not quite as I was expecting. I know that I should have it sit in the bottles for another week (according to the recipe) but it just seemed off. I wonder if I didn't sterilize everything well enough. It does seem to have a sharp, biting kind of taste to it. And I have a question about the difference between a hoppy flavor and a malty flavor. I'm sure I can tell the difference, but I'd just like to be sure. I think this has a hoppy taste and I enjoy it, but I'd like to know for future batchs.

What did you make? My recommendation would be to buy a commercial example of the same or similar style and compare.

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And I have a question about the difference between a hoppy flavor and a malty flavor.

Hops provide bitterness and aroma while a malty flavor is sweet. Again, I'd pick up a commercial example of an IPA, which is a hop-forward beer, and maybe a bock, which would be an example of a malty tasting beer.

My recommendation would be to buy a commercial example of the same or similar style and compare.

+1

Buy a few different beers from various styles. As you try them, think about what you like/dislike about each one, and use that information to adjust your recipes. If you love over the top hops, throw some extra in the kettle (early additions for bitterness or late additions for aroma). If you like sweet beers, add some unfermentable sugars to your wort using high mash temps.

What did you make? My recommendation would be to buy a commercial example of the same or similar style and compare.

I guess that would've been helpful information lol. I made an American Light Lager. I figured for my first time I'd take the easy route and bought a Brewer's Best kit that had all the ingredients measured already and step by step instructions. So I was basing the taste on Bud Light. It tasted hoppier than what I'm used to. But I definately need to try some other styles to learn more.

The temps have been a constant 60 to 65 degrees. I thought that I would give it a taste, but I know it's not quite done. And I know it seems quick, but I was just going by the recipe. According to the recipe, it should actually be ready in a week from now, possibly two weeks from now.

The temps have been a constant 60 to 65 degrees. I thought that I would give it a taste, but I know it's not quite done. And I know it seems quick, but I was just going by the recipe. According to the recipe, it should actually be ready in a week from now, possibly two weeks from now.

If it's truly a lager, you would want to ferment it at more like 50-55 degrees and then cold age it for a couple months. Maybe the kit didn't actually use a lager yeast?

It was a dry yeast. I don't know much about different yeasts. Honestly I kinda feel like a fool about this stuff at this point. lol, thought I knew what I was doing until I came on here and I see that experience really matters and I've got a long way to go. This is the recipe that came with the kit that I used. http://www.brewersbestkits.com/pdf/1018_American_Light.pdf I know that doesn't answer the yeast question, but maybe it'll help with any others.